Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.)

Cereals and Legumes

“…Khattak et al (2007) reported that germination of chickpeas under blue light produced the greatest decrease in phytic acid, while Urbano et al (2005) showed a similar decrease in phytates in peas regardless of the presence of light during germination. Therefore, decreases in phytate, or phytic acid, are considered a desirable outcome of processing.…”

“…While there is much variation in legume seed compositional changes during germination, the least disputed topic may be that of vitamin C. The contents of vitamin C, or ascorbic acid, increased during germination in soybeans (Ahmad and Pathak, 2000;Bau et al, 1997) and various peas and beans (Sangronis and Machado, 2007;Chen et al, 1975;Vanderstoep, 1981;Khattak et al, 2007;Fernandez-Orozco, 2008). The respiration process is said to be triggered by ascorbic acid (Sangronis and Machado, 2007).…”

Comparative Study on Separation and Purification of Isoflavones from the Seeds and Sprouts of Chickpea by High-Speed Countercurrent Chromatography

“…[8] Isoflavonoids, having sterile and estrogenic activity[9] to protect against cancer, cardiovascular diseases, and osteoporosis,[10] were the main bioactivity compositions of chickpea. As is well known, the content and its bioactivity vary greatly between the seeds and sprouts of legumes,[11] and isolation of the isoflavone from them is essential for studying their chemical structure and potential activity.…”

Light and temperature effects on sprout yield and its proximate composition and vitamin C content in Lignosus and Mung beans

“…Sprouting has been identified as an inexpensive but effective technology for improvements of nutrition and quality of cereals and grain legumes and is associated with improvement of nutritive value of seeds (Zanabria et al 2006;Khattak et al 2007). Proteins break down into amino acids and water-soluble vitamins such as Bcomplex and vitamin C. At the same time there are reports that germination is effective in reducing phytic acid, flatulence causing oligosaccharides and polyphenols thereby increasing protein digestibility and improving sensory properties (Lintschinger et al 1997;Zanabria et al 2006;Khattak et al 2007).…”

“…Proteins break down into amino acids and water-soluble vitamins such as Bcomplex and vitamin C. At the same time there are reports that germination is effective in reducing phytic acid, flatulence causing oligosaccharides and polyphenols thereby increasing protein digestibility and improving sensory properties (Lintschinger et al 1997;Zanabria et al 2006;Khattak et al 2007). Recently, it has been reported that germination under different type of illumination has significant effect on biosynthesis of ascorbic acid and sprout yield of soybean and chickpea (Mao et al 2005;Khattak et al 2007). Most researchers used Mung bean and chickpea seeds for sprout production and its chemical composition but such investigation is lacking in Lignosus bean in the world.…”